• Prep Time:
  • Cooking Time:
  • Serves: 12 Muffins

King Arthur Flour's Cranberry Nut Muffins

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 2 c Unbleached all-purpose flour
  • 1/2 c Sugar
  • 1/2 ts Salt
  • 1 tb Baking powder
  • 1 c Dried cranberries
  • 1/2 c Walnuts, chopped
  • 1 c Milk
  • 1/4 c Butter or margarine, melted
  • 2 Eggs


Preheat your oven to 500 degrees F.

Mixing the dry ingredients: Blend together the dry ingredients (flour,
sugar, salt, baking powder) as long and vigorously as you want. Continue
until all dry ingredients are thoroughly mixed. Add the berries and nuts,
and stir them until they are evenly coated with dry ingredients.

Mixing the liquid ingredients: In a separate bowl, beat the liquid
ingredients together until they are light.

Mixing the liquid and the dry: Pour the wet ingredients into the dry.
Here's where you have to restrain yourself. Take a fork or wire whisk and
blend the two for 20 seconds and no more. The secret to light and tender
muffins lies in this final blending. It's okay if you've left some lumps
that look as if they want more stirring. They really don't. So, no matter
how hard it is, resist the impulse.

Baking: Fill the cups of a lightly greased, 12 cup muffin tin
three-quarters full. As soon as the muffins are in the oven, DROP the
temperature to 400 degrees (this is important). Bake for about 20 minutes
or until they're a lovely, golden brown. Remove from pan and cool on a wire
rack. Best served warm.

When you put muffins in a very hot oven initially, and then drop the
temperature, you help create the peaks that make them so appealing.

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